Quiche with peppers and zucchinis
This delicious bell pepper and zucchini quiche is perfect for a light lunch or dinner. With the delicious combination of peppers, zucchinis and a creamy filling, this quiche offers a harmonious taste experience. Ideal for anyone who wants to enjoy a hearty but light dish.
Preparation time 30 minutes
Cooking time 45 minutes
Ingredients
Ingredients
For the dough
- 250 g flour
- 125 g cold butter
- 1 egg
- 1 pinch of salt
- 1-2 tbsp cold water
For the filling
- 2 red peppers
- 1 yellow bell pepper
- 1 zucchini
- 2 onions
- 200 g sour cream
- 3 eggs
- 100 g grated cheese (e.g. Emmental)
- Salt and pepper
- A little oil for frying
Preparation
- Preheat the oven to 180 °C top/bottom heat.
- Place the flour, butter, egg, salt and cold water in a bowl. Knead everything quickly into a smooth dough. Wrap the dough in cling film and leave to rest in the fridge for approx. 30 minutes.
- Wash, clean and finely dice the peppers and zucchinis. Peel the onions and also cut into small cubes.
- Heat a little oil in a pan. Sauté the peppers, zucchinis and onions for approx. 5-7 minutes until the vegetables are lightly browned. Season with salt and pepper.
- Roll out the dough on a floured work surface and place in a greased quiche or springform tin (approx. 26 cm in diameter). Raise the edges slightly.
- Mix the crème fraîche, eggs and grated cheese in a bowl. Season with salt and pepper. Spread the sautéed vegetables evenly over the pastry and pour over the sour cream and egg mixture.
- Bake the quiche in the preheated oven for approx. 40-45 minutes until the filling is firm and lightly browned.
- Remove the quiche from the oven, leave to cool slightly and serve warm.
